Name: Chargrilled Cauliflower, Chicken and Caramelized Onion Salad
Prep time: 15 min
Cook time: 20 min
Ingredients: 500g cauliflower, sliced; 8 Lilydale Free Range chicken tenderloins; 1 tspn finely grated lemon rind; 2 tblsp lemon juice; 1/4 cup olive oil; 1/3 cup caramelized onion relish; 1 cup parsley leaves; 1/4 cup mint leaves; 2/3 cup sultanas; 40g baby spinach; 1 small chilli, seeded and finely chopped; 2/3 cup natural almonds

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Heat a lightly greased frying pan over medium high heat. Cook the cauliflower in batches for 3-4 minutes until just tender, adding more oil as needed. Set aside to cool.
In the same pan, cook the tenderloins until lightly golden and just cooked through
In a large serving bowl toss together the lemon rind and juice, oil, onion relish, herbs, sultanas, spinach, chilli, almonds, cauliflower and tenderloins

Heat a lightly greased frying pan over medium high heat. Cook the cauliflower in batches for 3-4 minutes until just tender, adding more oil as needed. Set aside to cool.
In the same pan, cook the tenderloins until lightly golden and just cooked through
In a large serving bowl toss together the lemon rind and juice, oil, onion relish, herbs, sultanas, spinach, chilli, almonds, cauliflower and tenderloins

Heat a lightly greased frying pan over medium high heat. Cook the cauliflower in batches for 3-4 minutes until just tender, adding more oil as needed. Set aside to cool.
In the same pan, cook the tenderloins until lightly golden and just cooked through
In a large serving bowl toss together the lemon rind and juice, oil, onion relish, herbs, sultanas, spinach, chilli, almonds, cauliflower and tenderloins